Acorn Squash with Citrus and Chile

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Acorn Squash

with Citrus and Chile

 

2 medium acorn squash

1/2 teaspoon black

pepper

1 teaspoon sea salt

6 tablespoons olive oil

1/2 garlic clove,

minced

1 1/2 tablespoons fresh citrus juice (lime, lemon, orange—or any

combination of the three)

1 to 2 teaspoons finely chopped fresh hot red chile

or jalapeno (with seeds for extra heat)

2 tablespoons chopped fresh cilantro,

plus extra for garnish

 

Preheat oven to 450 degrees. Halve squash

lengthwise and remove stem ends. Scoop out seeds and cut squash lengthwise into

3/4-inch-wide wedges.

Toss squash with black pepper, 3/4 teaspoon salt, and 2

tablespoons oil in a bowl, then arrange, cut sides down, in 2 baking

pans.

Roast squash until squash is tender and cut sides of wedges are golden

brown, 25 to 35 minutes.

While squash is cooking, mash garlic with remaining

1/4 teaspoon salt and whisk in citrus juice, chile, cilantro, and remaining 1/4

cup oil until combined.

When squash is done, place it on a platter cut sides

up and drizzle with chile citrus sauce. Sprinkle with extra cilantro and

serve.